Soft Scrambled Eggs With Harissa Recipes
SOFT SCRAMBLED EGGS WITH HARISSA
Simple scrambled eggs get a spicy kick from North African hot chili-pepper paste (a little goes a long way). Available in the condiment aisle of many grocery stores, harissa packs welcome heat and complex flavor: lemon, garlic and sometimes smoke.
Provided by Food Network Kitchen
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Lightly beat the eggs in a medium bowl with some salt.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs and cook, stirring the eggs and scraping the sides and bottom of the skillet with a heatproof rubber spatula, until small curds form and the eggs are just set, 7 to 9 minutes.
- Add the butter and harissa and gently fold in with the spatula until the butter is melted. Serve hot, seasoned with pepper.
LIFE CHANGING SOFT SCRAMBLED EGGS
These soft scrambled eggs are so easy and SO dreamy! Four quick and easy secrets to the best scrambled eggs of your life.
Provided by Lindsay
Categories Breakfast
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Melt the butter in a medium-sized non-stick skillet over medium-low heat. We want the butter to pretty much coat the whole pan.
- Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good.
- Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don't flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
- When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.
Nutrition Facts : Calories 169 calories, Sugar 0.4 g, Sodium 142.4 mg, Fat 12.4 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0 g, Protein 12.6 g, Cholesterol 379.6 mg
SOFT SCRAMBLED EGGS
Eggs, milk, and cheese are blended and scrambled slowly over low heat to keep texture soft.
Provided by SAURORAESTHER
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Lightly beat eggs together using a fork in a large bowl. Add milk, cottage cheese, salt, and pepper; beat for approximately 1 minute.
- Heat a large saute pan over medium heat. Melt butter in the hot pan, making sure not to let it burn. Give eggs 1 last mix and pour into the pan. Reduce heat to low and cook, stirring frequently and slowly, about 10 minutes. Remove from heat, allowing eggs to continue to cook slightly after heat is gone. Garnish with parsley and serve.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 4.6 g, Cholesterol 489.4 mg, Fat 20.7 g, Protein 21.3 g, SaturatedFat 9.1 g, Sodium 432.7 mg, Sugar 3.9 g
SOFT SCRAMBLED EGGS WITH PARMIGIANO REGGIANO
Steps:
- Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
- Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
- Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.
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- Heat a small frying pan on a medium heat. Combine eggs, harissa, cream and a pinch of salt in a small bowl. Stir with a fork until just mixed.
- Add butter to the warm pan. When it starts to foam and sizzle, add eggs. Leave to cook for 30 seconds to 1 minute or until you can see the egg around the edges of the pan starting to set. Stir gently to scoop all the cooked egg into the middle and allow the runny egg to ooze down onto the bottom of the hot pan.
- Cook for another 30 seconds to 1 minute until most of the egg is set but there’s still a little runny egg on top (it will continue to cook after you remove it from the heat).
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3.6/5 (205)Estimated Reading Time 2 minsServings 2
- Crack eggs into a medium bowl and add kosher salt. Using an immersion blender or whisk, whip eggs until completely homogenous and pale yellow in color, about 30 seconds.
- Cook butter in an 8" nonstick skillet over medium-low heat. When foam subsides, add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes; they should still look runny on top. Immediately divide between 2 plates and sprinkle with sea salt.
- Stir 2 Tbsp. crumbled feta and ¼ tsp. za'atar into eggs halfway through cooking. Sprinkle with flaky sea salt and more za'atar just before serving.
- Stir 2 Tbsp. grated Parmesan and 1 Tbsp. finely chopped fresh basil into eggs halfway through cooking. Sprinkle with flaky sea salt and more basil just before serving.
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3.9/5 (54)Category BreakfastServings 1Estimated Reading Time 2 mins
- Place a 10-inch carbon steel pan in the middle of the oven and heat the oven, with the pan in it, until it hits 350ºF. Leave the oven on for at least 30 more minutes after it comes to temperature.
- While the oven is heating, measure the butter out onto a square piece of parchment measuring about 2 inches by 2 inches. Let it sit near the stove to warm up; you want the butter to be very soft, but not melted.
- After 30 minutes, in a medium bowl, whisk together the mayonnaise, water, harissa or herbs (if using), and salt until smooth. Whisk in the eggs until a light and homogenized mixture is formed. Pull out your serving bowl(s) or plate(s) and place them near your cooktop.
- Remove the pan from the oven and place it on a burner over medium heat. Add the butter and swirl the pan to coat.
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- Heat the olive oil in a oven-safe skillet set over medium-low heat. Once the oil is shimmering, add the onions and sauté until soft, about 5-7 minutes. Add the garlic and harissa; sauté until fragrant, about 60 seconds.
- Pour in the tomatoes and season the mixture with the salt and pepper. Simmer the mixture, using a wooden spoon to help break down the tomatoes, until thickened, about 10 minutes.
- Arrange the goat cheese slices around the pan and turn off the heat. Crack the eggs into a small dish, then add them to the pan one at a time. Season each egg with additional salt and pepper, then bake in the preheated until the whites are set, about 7-10 minutes.
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Cuisine AmericanEstimated Reading Time 2 minsCategory Breakfast
- Heat 2 tbsp oil in 12 inch non stick skillet over medium heat until shimmering. Add potatoes, mushrooms, onions, 1/2 cup water and 1/4 teaspoon salt. Cover and cook, stirring occasionally until vegetables are softened, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until evaporated and potatoes are golden brown. Stir in the garlic and cook until fragrant. Transfer to a bowl and cover to keep warm.
- Beat eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons water together with fork in a bowl until thoroughly combined and mixture is pure yellow.
- Wipe skillet clean with paper towels and heat remaining 2 tablespoons oil. Add the egg mixture, constantly scraping the bottom and sides of the skillet until eggs begin to clump, 1 1/2 to 2 minutes.
- Reduce heat to low and gently and constantly fold eggs until clumped and slightly wet. Off the heat gently fold in potato mixture. Drizzle with the harissa and sprinkle with cilantro. Serve immediately, passing extra harissa.
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- Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl to coat. When foam subsides, pour the eggs into the skillet.
- Allow the eggs to cook briefly, until the edges begin to set. This will be a matter of seconds. With a rubber spatula, start pushing the eggs across the skillet, back and forth, gently. Push rather than stirring, to keep the curds large and fluffy. If the eggs are cooking too fast, lower heat to low.
- When there's no more liquid in the skillet and eggs are just barely set and still moist and glistening, after about 2 minutes, divide them into two plates and serve.
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